EatingWell Serves Two
This flavorful combo uses only one bowl and the grill; cleanup couldn't be any easier. Choose the greens you like best to give the salad customized character. Serve with grilled baguette, topped with sun-dried tomato tapenade, and icy cold beer.
Active Time: 35 minutes |
Total Time: 35 minutes
1 tablespoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1/2 teaspoon finely chopped fresh ginger
1 clove garlic, peeled and smashed
1/2 teaspoon coarsely ground pepper
8 ounces sirloin steak, trimmed of fat
1/8 teaspoon salt
8 scallions, white part only
1/2 red bell pepper, seeded
6 cups torn salad greens, such as escarole, curly endive, radicchio and/or watercress
Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.
Rub pepper into both sides of steak. Season with salt. Place the steak, scallions and bell pepper half on the grill and cook for 4 minutes.
Turn the steak and vegetables and cook until the steak is medium-rare and
the vegetables are slightly charred, 3 to 4 minutes more.
Let the steak stand for 5 minutes before cutting it, against the grain,
into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.
Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.
Per serving :
8 g Fat;
2 g Sat;
3 g Mono;
47 mg Cholesterol;
16 g Carbohydrates;
30 g Protein;
6 g Fiber;
519 mg Sodium;
1099 mg Potassium